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Hand Kneaded And Very Useful Standard Bread Recipe

Hand Kneaded and Very Useful Standard Bread Recipe
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Serving : 12
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Prepare the ingredients before making Hand Kneaded and Very Useful Standard Bread in your home. Then, follow these steps below to serve Hand Kneaded and Very Useful Standard Bread for your family or friends.

Ingredients: Hand Kneaded and Very Useful Standard Bread

  • 300 grams ●Bread flour
  • 10 grams ●Skim milk powder
  • 4 grams ●Salt
  • 15 grams ☆Raw sugar (or caster sugar or light brown sugar)
  • 40 grams ☆Egg
  • 170 grams ☆Water: Use lukewarm water during winter
  • 5 grams ☆Dry yeast
  • 20 grams ◎Butter
  • 1 Egg or milk for eggwash/glaze: Use whichever depending on the type of bread you are making
  • 1 Topping: Depends on the type of bread you are making

How to Make Hand Kneaded and Very Useful Standard Bread

If you have prepared the ingredients needed, now time to start cooking. There are 29 steps you must follow to make Hand Kneaded and Very Useful Standard Bread in your home by yourself.

    Step 1
  • Place the ingredients marked with ☆ in a bowl and mix with a whisk.
  • Step 2
  • Place the ingredients marked with ● in a separate, large bowl and mix well with a dry whisk.
  • Step 3
  • Using either your hand or a rubber spatula, make a depression in the middle of Step 2, then pour the Step 1 ingredients into it.
  • Step 4
  • Combine the flour and the liquid by mixing from the middle and outward using either your hands or a rubber spatula.
  • Step 5
  • Turn out onto a working surface once the dough has more or less come together. Use a dough scraper to get all of the flour that is stuck on the sides of the bowl.
  • Step 6
  • The dough will still be quite sticky at this point, but that is okay. Knead the dough onto the surface, then combine again with a dough scraper; do this several times.
  • Step 7
  • If you repeat Step 6 several times, the dough will become easier to handle and will stick less to the surface.
  • Step 8
  • Grab an edge of the dough and slam it onto the surface.
  • Step 9
  • Once you slam the dough, fold it over, and...
  • Step 10
  • Hold an edge of the dough, rotate it 90 degrees so that it faces the same direction as in Step 8, and slam again. Repeat several times.
  • Step 11
  • When the dough is no longer sticky, fold it toward you, stretching out the surface of the dough, and...
  • Step 12
  • Push down with the heel of your palm. Repeat for about 10 minutes, occasionally using the motions from Steps 8~10.
  • Step 13
  • Once the dough has become glossy, cut a part of it with a dough scraper and stretch it out carefully. You will be able to see your fingers through the dough without it tearing if gluten has formed.
  • Step 14
  • Once the gluten has formed, spread the dough out. Place room-temperature butter in the middle, and wrap the dough around it.
  • Step 15
  • Combine the butter with the dough with a tearing motion. The dough will come apart, but it will come back together soon since gluten has been formed (Step 13).
  • Step 16
  • Repeat Steps 8~12 for about 10 more minutes until the surface is springy and shiny. Form into a ball by stretching the surface of the dough and pinching it at the bottom.
  • Step 17
  • Place the dough ball in a greased bowl and let it rise. If your oven has a proofing setting, then put it in there at 30℃ for about 45 minutes. You could also cover the bowl with plastic and leave it at a warm place.
  • Step 18
  • It has doubled in size. The time is just a guideline, so you should check the dough to see if it is done. Put some flour on your finger and poke a hole in the dough. If the dough does not spring back, then it is ready.
  • Step 19
  • Once the dough has risen, turn out onto a working surface and punch out the gas by pushing down the whole thing. You could put extra flour on it if it is sticky, but I almost never do.
  • Step 20
  • Divide into portions depending on your liking and the type of bread you are making.
  • Step 21
  • Form the divided portions into a ball by folding it in on itself, then let them rest for 10~15 minutes. Leave them at room temperature, but cover with plastic wrap or damp cloth to keep them from drying.
  • Step 22
  • After resting the dough, shape them into the shape you like. Then let the dough rise again, in the same way as the first time for 35~45 minutes. It will become 1.5~2x the original size.
  • Step 23
  • Let the shaped dough rise on the baking sheet with which you will be baking. When they have risen...
  • Step 24
  • If you like, brush on the egg wash to add gloss and color to the bread. In which case, the egg left over from the dough making process should be more than enough.
  • Step 25
  • Bake in an oven oven that has been preheated to 200℃ for about 12 minutes. Please adjust oven temperature and baking time depending on your oven and the shape of your bread.
  • Step 26
  • The amount of liquid that is needed depends on the type of flour you use as well as the temperature and season. Until you get used to it, it would be good to leave out 1 tablespoonful of water in the beginning to see if you need it when you start kneading.
  • Step 27
  • I used the Haruyutaka brand and the Golden Yacht brand flours this time at a 1:1 ratio.
  • Step 28
  • Even if you are using a bread maker, wait until the gluten has formed before you add the butter. I really like to knead by hand.
  • Step 29
  • Little Anpan Made with Standard Bread
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